By Traeger Kitchen
Spicy candied salmon is a delicious snack that’s high in protein & easy to take on hikes, a bike ride, or a day on the lake.
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|1/2 Cup||hot water|
|2 Whole||jalapeños, roughly chopped|
|Red pepper flakes, as desired, optional|
|1/4 Cup||soy sauce|
|1/4 Cup||granulated sugar|
|2 Tablespoon||garlic powder|
|2 Tablespoon||Ground black pepper|
|8 Cup||cold water|
|1||1 fillet salmon, pin bones removed|
|1 Cup||brown sugar|
|3 Tablespoon||Dijon mustard|
Make the brine. In a small saucepan over medium heat, add 1/2 cup of water, the jalapeños, and red pepper flakes, if using, and bring the water to a boil. Remove from heat and steep the jalapeños in the hot water for 5 minutes.
1/2 Cup hot water
2 Whole jalapeños, roughly chopped
Red pepper flakes, as desired, optional
Add the soy sauce, granulated sugar, garlic powder, ground black pepper, and stir until the sugar is dissolved. Pour in the cold water. Once the brine has cooled, pour into a large resealable bag and add in the salmon. Refrigerate the salmon in the brine for 3-4 hours, depending on the thickness of the filet.
1/4 Cup soy sauce
1/4 Cup granulated sugar
2 Tablespoon garlic powder
2 Tablespoon Ground black pepper
8 Cup cold water
1 1 fillet salmon, pin bones removed
When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Remove the salmon from the brine, discarding the brine, rinse under cold water, and pat dry.
Make the glaze. In a blender or food processor, add the brown sugar, jalapeños, and Dijon mustard, and pulse until the jalapeños are fully incorporated. Apply the glaze to the salmon.
1 Cup brown sugar
3 Tablespoon Dijon mustard
Insert the probe horizontally into the center of the fish filet. Place the salmon skin-side down, directly on the grill grates. Close the lid and smoke for 30 minutes.
180 ˚F / 82 ˚C
Increase the Traeger temperature to 225°F. Cook the salmon until the internal temperature reaches 130°F for medium-rare, the glaze is shiny and the salmon flakes easily, or is cooked to desired doneness, 45-60 minutes.
225 ˚F / 107 ˚C
130 ˚F / 54 ˚C
Remove the salmon from the grill and serve. Enjoy!
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